Name: Gooey Pumpkin S’mores Cookie Cake Recipe
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Cuisine: American
Ingredients: 2 sticks unsalted butter (softened); ½ cup canned pumpkin puree; 1 egg; 2 teaspoons vanilla extract; Orange food coloring (optional); 2 ¼ cups flour; 1 teaspoon baking soda; 1 teaspoon cinnamon; ½ teaspoon salt; ¾ cup brown sugar; ¼ cup sugar; ½ cup chocolate chips; ½ cup mini marshmallows; 6-7 graham crackers (broken into small bits)

Jump to Recipe· 4.2 from 36 reviews

If you’re craving a dessert that combines all the best flavors of fall and campfire treats into one irresistible dish, let me introduce you to the Gooey Pumpkin S’mores Cookie Cake Recipe. It’s a deliciously soft pumpkin-infused cookie cake studded with melty chocolate chips, toasted marshmallows, and crunchy graham cracker bites that create a perfect harmony of gooey, sweet, and spiced textures. This recipe is hands-down a crowd-pleaser, ideal for cozy fall afternoons or festive gatherings where everybody wants a slice of something special that feels both nostalgic and fresh.

Ingredients You’ll Need

A shiny metal bowl filled with a mixture showing three main layers: at the bottom, a thick, bright orange layer with a smooth texture, on top of that scattered broken beige graham cracker pieces, in the center a pile of dark brown chocolate chips, and on one side a large mound of small, white marshmallows; the bowl sits on a white marbled surface photo taken with an iphone --ar 4:5 --v 7

For this Gooey Pumpkin S’mores Cookie Cake Recipe, the ingredients are simple but carefully chosen to create that perfect balance of taste, texture, and vibrant autumn color. Each element plays a key role—from the creamy pumpkin puree that keeps the cake moist and tender, to the cinnamon that adds a warm spice note that’s simply irresistible.

Unsalted butter (2 sticks, softened): Provides a rich, creamy base that ensures a soft cookie cake.
Brown sugar (¾ cup): Adds deep molasses sweetness and keeps the cake moist.
White sugar (¼ cup): Balances the sweetness and helps with browning.
Canned pumpkin puree (½ cup): Brings moisture and classic fall flavor while making the cake tender.
Egg (1): Binds all the ingredients together and adds structure.
Vanilla extract (2 teaspoons): Enhances the sweetness and aroma with a warm, comforting note.
Flour (2 ¼ cups): The foundation to give the cookie cake its structure.
Baking soda (1 teaspoon): Helps the cake rise and become fluffy.
Cinnamon (1 teaspoon): Adds that quintessential pumpkin spice touch.
Salt (½ teaspoon): Balances sweetness and heightens flavor.
Chocolate chips (½ cup): Melts into gooey pockets of rich chocolate throughout the cookie cake.
Mini marshmallows (½ cup): Give you those classic s’mores gooey bites with a toasted finish.
Graham crackers (6-7, broken into small bits): Add a crunchy texture and authentic s’mores flavor.
Orange food coloring (optional): For that festive autumn glow in your cookie cake.

How to Make Gooey Pumpkin S’mores Cookie Cake Recipe

Step 1: Prepare Your Pan and Oven

Start by preheating your oven to 350°F (180°C). Line a 9-inch pie pan with parchment paper—this will make it super easy to lift out your cookie cake without it falling apart. Setting this up first means a seamless baking experience ahead.

Step 2: Cream Butter and Sugars

Using a hand mixer, beat together the softened butter, brown sugar, and white sugar in a large bowl until the mixture is light and fluffy. This step is crucial as it ensures your cookie cake has a soft, tender crumb and the perfect sweet base.

Step 3: Add Pumpkin, Egg, Vanilla, and Optional Food Coloring

Next, blend in the canned pumpkin puree, vanilla extract, and egg into the butter-sugar mixture, mixing well until fully combined. If you want to brighten the look of your cake, add a few drops of orange food coloring here. This step combines the luscious fall flavor with the binding elements needed for a perfect texture.

Step 4: Mix Dry Ingredients Separately

In another bowl, whisk together the flour, baking soda, salt, and cinnamon until evenly mixed. This step ensures that your spices and leavening agent are evenly distributed, avoiding any clumps in your dough.

Step 5: Combine Wet and Dry Ingredients

Slowly add the dry mixture into the wet pumpkin mixture, about half a cup at a time, mixing gently between additions until a soft dough forms. Be careful not to overmix; you want that tender, cakey texture without toughness.

Step 6: Fold in Chocolate Chips, Marshmallows, and Graham Crackers

Using a silicone spoon or spatula, fold in the chocolate chips, mini marshmallows, and the broken graham cracker bits. This step is where the magic happens—each bite promises a gooey burst of chocolate, soft marshmallow, and crunchy graham cracker, creating that perfect s’mores experience inside your cookie cake.

Step 7: Spread Dough and Add Optional Toppings

Evenly spread the cookie dough into your prepared pie pan. For an extra treat, sprinkle a few more chocolate chips, marshmallows, and graham cracker pieces on top before baking—they’ll toast beautifully, adding irresistible texture and flavor.

Step 8: Bake to Perfection

Bake your cookie cake in the preheated oven for 20-25 minutes. You’ll know it’s done when the edges turn golden brown, and the marshmallows on top have that perfectly toasted look. Let your cookie cake cool in the pan for about 20 minutes before carefully lifting it out using the parchment paper. This resting time helps it set so you get clean, gooey slices every time.

How to Serve Gooey Pumpkin S’mores Cookie Cake Recipe

A single slice of thick, golden-brown cookie pie is shown held by a woman's hand holding a metal spatula. The slice has visible layers including a slightly crunchy golden crust at the bottom, a soft interior filled with melted white marshmallows and scattered dark chocolate chips creating a mix of cream and dark spots, and a top layer with crunchy cereal pieces adding texture and a bright golden yellow color. The slice is held over a blurred white marbled surface with out-of-focus bowls and whole white pumpkins in the background. photo taken with an iphone --ar 4:5 --v 7

Garnishes

For an extra touch of delight, sprinkle a dusting of powdered sugar or a drizzle of melted chocolate over slices just before serving. If you love that autumn vibe, a few candied pecans or a dollop of whipped cream make lovely additions that complement the pumpkin and s’mores flavors perfectly.

Side Dishes

This cookie cake pairs wonderfully with a warm cup of spiced chai latte or rich hot cocoa. For an adult twist, serve it alongside a pumpkin spice cocktail or a glass of cold milk to balance the sweetness.

Creative Ways to Present

Slice the Gooey Pumpkin S’mores Cookie Cake Recipe into wedges and serve on rustic wooden boards for a fall gathering. You can also cut it into smaller squares for a charming dessert platter at parties. Wrapping individual slices in parchment paper tied with twine makes pretty, shareable treats perfect for gifting.

Make Ahead and Storage

Storing Leftovers

Store any leftovers in an airtight container at room temperature for up to 3 days. For longer storage, keep it in the fridge where the flavors meld even more but bring it back to room temperature before serving to enjoy that gooey texture.

Freezing

If you want to save some for later, wrap the cooled cookie cake tightly in plastic wrap and then in foil before freezing. It stays great for up to 2 months. Thaw overnight in the fridge and then warm slightly before slicing for that freshly baked feel.

Reheating

To reheat, pop slices in the microwave for about 15-20 seconds or warm in a preheated oven at 300°F (150°C) for 5-7 minutes. This brings back the gooey softness and toasty marshmallow goodness that make this cookie cake so special.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Fresh pumpkin can work if cooked and pureed thoroughly until smooth, but canned pumpkin puree is usually best for consistency and flavor in this Gooey Pumpkin S’mores Cookie Cake Recipe.

Can I make this recipe gluten-free?

Yes! Substitute the all-purpose flour with a 1-to-1 gluten-free baking flour blend. Just make sure the blend contains xanthan gum for structure.

What if I don’t have graham crackers on hand?

You can substitute crushed digestive biscuits or any mildly sweet, crunchy cookies to mimic that graham cracker texture and flavor.

Can I add nuts to this cookie cake?

Absolutely! Chopped pecans or walnuts work beautifully with the pumpkin and s’mores flavors, adding a delightful crunch.

Is this recipe good for a larger crowd?

Definitely! You can double the ingredients and bake in a larger pan or multiple pans, just watch the baking time closely to avoid overbaking.

Final Thoughts

If you want a dessert that feels like a cozy hug wrapped in autumn and campfire flavors, the Gooey Pumpkin S’mores Cookie Cake Recipe is your new best friend. It’s easy to make, fun to share, and absolutely delicious with every bite bringing that perfect mix of soft pumpkin cake, gooey chocolate, sweet marshmallow, and crunchy graham cracker. Trust me, once you’ve tried this, it will be a fall staple in your kitchen for years to come!